Braised Fish

Name: Braised Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Bream; A Green onions; 3 slices ginger; 1 clove garlic; 1 tablespoon Fuel consumption; 2 tablespoons Soy sauce; 1/2 a spoon sesame oil

by Dawei Shirayuki

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

No meat is not happy, but I am afraid of gaining weight. Fish is definitely the first choice. Although it is a little troublesome to cook, the meat is delicious and rich in protein, which is absolutely very friendly.

When I was young, I grew up in the countryside. The material conditions are not as good as what I want to eat. You can buy it directly. Even fresh pork is not often available. If you want to eat meat, it must be bacon most of the time. It's easy to raise three or five children and get some fish back. Every time the family will change the way to cook various ways of eating, so they love to eat fish since childhood.
Now that I am an adult, there is no wild fish in the river in my hometown, but my love for fish still cannot be changed.

Ingredients

500g Bream
A Green Onions
3 slices Ginger
1 clove Garlic
1 tablespoon Fuel Consumption
2 tablespoons Soy Sauce
1/2 a spoon Sesame Oil

Braised Fish

1. Wash the fish, cut the whole fish into chunks, put it in a bowl, add two spoons of cooking wine, 3 slices of ginger, garlic, a little salt, a spoon of light soy sauce, mix well, and marinate for 10 minutes

2. After marinating for 10 minutes, remove the fish fillets and put them on a plate, add starch, mix well, and let the starch coat each piece of fish evenly

3. Put the oil in the pot, turn off the heat after the oil is cooked until the temperature of the oil cools down, then turn on a low heat. When the oil temperature is 30% hot, add the fish fillets, fry them until golden on both sides (don't fry) and remove them. Residual oil

4. Heat up the remaining oil from the fried fish, add a spoonful of Pixian bean paste after the oil is hot (knocking on the blackboard: must be Pixian Douban, origin in Chengdu), stir-fry the red oil on low heat and add the seasoning for the fish just now ( Green onion, ginger, garlic), half a spoon of dark soy sauce, a spoonful of pepper oil (you can use pepper powder instead), a spoonful of oil to fry for a fragrance

5. Add less than water after sautéing the condiments to fragrant. It is expected that the fish fillets will be just before the fillets, not too much

6. After the water is boiled, put the fried fish fillets one by one, cover the pot, turn to medium-low heat and simmer for 5-10 minutes after boiling on high heat. The specific time depends on the amount of water in the pot, and it will shake from time to time during the cooking process. Press the pot to prevent it from sticking to the pot. Turn off the heat immediately when there is less than the soup left in the pot (note: don't use a spatula to turn the fish, it is easy to break the fish)

7. Prepare a plate that you like. For the sake of beauty, I spread three leaf lettuce in advance, put the cooked fish on the plate, and pour the fish soup in the pot.

Tips:
1. The light soy sauce and bean paste are relatively salty when marinating the fish. You don’t need to put salt in the subsequent cooking process. If the taste is really too heavy, put a little less
2. The water used to cook the fish should not be too much, otherwise the juice will not be collected for a long time
3. When pickling fish, if you have enough time, you can grab the fish for a while with your hands to increase flexibility.